Daing na Bangus (Milkfish Marinated in Vinegar and Garlic)

Daing na bangus or Milkfish marinated in vinegar and garlic is very popular Filipino dish. Daing is a manner of preserving fish in preparation of salted and sun-dried. But in this recipe it is simply marinated the Milkfish in vinegar, salt, black pepper and plenty of garlic then fried before serving.

In the Philippines, daing na bangus is readily available in the supermarkets but I still prefer to make it from scratch. It's kinda time consuming especially in deboning the Bangus (milkfish). It is also best to use pork and beef meat in this daing recipe.

Good for serving: 2-3 persons

Ingredients:

2 pcs. Boneless Bangus ( Milkfish ), Butterflied with skin-on
2/3 cup vinegar
1 tsp. salt
1/2 tablespoons. freshly ground black pepper
4 cloves crushed garlic.
4 tablespoons cooking oil

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Cooking Instruction:

Flatten bangus with skin on top and place in baking pan (or any flat surface like baking pan)
Sprinkle the crushed garlic on all the bangus surface
Now pour in vinegar, then season with pepper and salt.
Safely cover and narinate bangus in the refrigerator overnight to get full flavor.
To Cook: In a hot frying pan, put cooking oil and heat till it just starts to smoke over medium-high heat.
Place the Bangus fillet, skin side down. Lower heat to medium and cook uncovered about 4 minutes each side.
Brown the marinade garlic and place it on top of the bangus.
Serve Daing na Bangus with plain or fried rice , and atchara or mango salad.
Share and Enjoy!

images from the4moose.blogspot.com